Brazilian recipe
Paprika and Herb Roasted Chicken Thighs (Sobrecoxas assadas com páprica e ervas)
These roasted chicken thighs seasoned with paprika and herbs are a staple of home cooking, resulting in succulent meat with perfectly crispy skin.
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Ingredients
6 bone-in, skin-on chicken thighs (about 1.2 kg)
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 sprigs fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
1 large red onion
6 large garlic cloves
1/3 cup strained lemon juice (about 2 units)
1 1/2 cups water
12 sage leaves
8 sprigs fresh oregano
1/2 teaspoon fennel seeds
1 teaspoon sweet paprika
1 1/2 teaspoons salt
2 tablespoons olive oil
Freshly ground black pepper to taste
Where to find ingredients
Find fresh poultry, vegetables, and pantry staples like spices and olive oil at local markets or general supermarkets. Fresh herbs such as sage and oregano are best obtained from local growers or the fresh produce aisle.
Preparation method
- Crush the fennel seeds using a mortar and pestle
- Mix with the salt, paprika, and black pepper
- Place the chicken thighs in a tray
- Season with the prepared spice mixture
- Massage the meat well to ensure the seasonings cover the entire surface
- Spread the seasoning under the skin as well, taking care to keep the skin attached to the meat
- Position the thighs with the skin side facing up
- Let them rest in the refrigerator for 40 minutes uncovered, allowing the skin to dry and the salt to be absorbed
- Preheat the oven to 200°C
- Remove the chicken from the refrigerator and let it sit at room temperature for 20 minutes before baking
- Cut the onion in half and slice each half into 3 wedges, keeping the root intact so the layers do not come apart
- Crush the garlic cloves with the side of a knife and discard the peel
- Distribute the onion, garlic, sage leaves, and oregano in a large roasting pan
- Season the onions with a little salt
- Pour the lemon juice and water into the bottom of the pan, taking care not to wet the chicken skin
- Pat the chicken skin dry with a paper towel
- Place the thighs in the roasting pan on top of the bed of seasonings, with the skin side facing up
- Drizzle the chicken and vegetables with the olive oil
- Bake for approximately 1 hour, until the chicken is cooked through and the skin is golden brown
- Remove from the oven and let rest for 5 minutes before serving, allowing the juices to redistribute
- Serve the chicken accompanied by the onions and the sauce formed in the roasting pan
Observations
This recipe employs a seasoning and resting technique to ensure flavor penetrates deep into the meat while achieving the best possible skin texture. The preparation is straightforward, though it requires patience to allow the chicken to rest in the refrigerator and before serving to ensure optimal results.
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